Roasted Green Beans and Mushrooms with Herbed Breadcrumbs Recipe
This recipe for roasted green beans and mushrooms is a fun and tasty spin on green bean casserole, with all the flavors of your least favorite Thanksgiving casserole, and none of the gloop! Topped with crispy, garlicky, herbed breadcrumbs!
Happy November! Last week was a lovely little break from blogging, allowing me some much needed R & R and family connection time. As I’m writing this, we’re driving from Sarlat, France to Carcassone for the last couple days of our trip before heading home. We’ve had an incredible time exploring the countryside, which basically looks like the real life version of Beauty and the Beast. I’ll be sharing some pictures tomorrow, so stay tuned!
I must admit though, I missed blogging and I’m glad to be back just in time for one of my favorite holidays - Thanksgiving. What's not to love about a holiday that's all about food. There’s a few dishes I look forward to each year –pimento mac and cheese, my mom’s cornbread stuffing, and the big appetizer spread I put together every year, that heavily features fancy cheese.
But I'll tell you one dish I never look forward to - green bean casserole. Bleh. Anything made with condensed soup and overcooked vegetables gets a pass from me. That's why I created this recipe for roasted green beans and mushrooms with herbed breadcrumbs. It's got all the flavor of the original, but without the bland, salty flavor of condensed soup. And because the crispy topping is the best part of a green bean casserole, I topped these roasted green beans and mushrooms with tons of herby, garlicky breadcrumbs that were toasted in olive oil.
How to Make Perfect Roasted Green Beans and Mushrooms
Usually green beans and mushrooms are served sautéed in olive oil, which is really tasty, but my personal favorite way to prepare these veggies is roasting. Roasting concentrates their flavor while getting them nice and caramelized. It also maintains a nice crisp-tender texture with the green beans.
There’s a couple keys to making perfect roasted green beans and mushrooms. First, make sure you use enough olive oil to coat the veggies without making them greasy. One tablespoon is perfect.
The other is to make sure there’s plenty of room to breathe between the green beans and mushrooms, so that they get nice and roasted. If the sheet pan is too crowded, the roasted green beans and mushrooms will taste steamed.
Roasted Green Beans and Mushrooms Recipe Adaption
While I’m not a fan of gloppy green bean casserole, I do love all things creamy! If you’d like to add some creaminess to this dish, toss the roasted green beans and mushrooms with a few tablespoons of creme fraiche before topping with the herbed breadcrumbs.
If you prefer crispy onions as a topping, feel free to use those instead of the herbed breadcrumbs. I bet you could also crumble some crispy onions into the herbed breadcrumbs too for a mixture!
This recipe for roasted green beans and mushrooms with herbed breadcrumbs was been updated to give you the best possible content.
Roasted Green Beans and Mushrooms with Herbed Breadcrumbs Recipe
Serves 4-6
Ingredients:
1 lb haricot verts, stemmed
10 ounces cremini mushrooms, halved or quartered if large
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup whole wheat panko breadcrumbs
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon rosemary, chopped
1/2 teaspoon onion powder
Instructions:
Preheat oven to 400 degrees.
Toss green beans and mushrooms with 1 tablespoon of olive oil. Season with salt and pepper. Spread evenly on a large baking dish. Roast 15-20 minutes until browned and tender.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet on medium heat. Add garlic and cook 30-60 seconds until fragrant. Add breadcrumbs, herbs, onion powder and season with salt and pepper. Cook, stirring frequently, until toasted, about 5 minutes total.
When vegetables are roasted, arrange in a serving bowl and top with breadcrumbs.
If you like this roasted green beans and mushrooms recipe, you might also like:
Roasted Fall Vegetables with Kale-Hazelnut Pesto
Maple Miso Brussels Sprouts
Roasted Carrots with Tahini, Black Olives and Mint
